About: http://webisa.webdatacommons.org/405550438

Property	Value
http://www.w3.org/1999/02/22-rdf-syntax-ns#type	http://www.w3.org/ns/prov#Entity
http://www.w3.org/ns/prov#value	Thanks mostly to the guys who recently posted on this thread, my pizza has gone from cracker style to a KASL/Caputo hybrid, sourdo Italian yeast, fermented 3-6 days, then baked at 700-800F in my modified home oven.
http://www.w3.org/ns/prov#wasQuotedFrom	pizzamaking.com